Cream of Reuben Soup
This main-dish soup, which includes beef brisket, sauerkraut, and Swiss cheese, is topped with rye bread croutons. It's like a Reuben sandwich in a bowl.
Prep Time:
20 mins
Total Time:
55 mins
Servings:
6 to 8 main-dish servings
Ingredients
-
6 cups chicken broth
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3/4 pound fully cooked corn beef brisket, chopped, or 2-1/2 cups deli franks, chopped
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8 ounces sauerkraut, drained
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1 large carrot, shredded
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1/2 of a small onion, chopped
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1 clove garlic, minced
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1/2 teaspoon dried thyme, crushed
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1/4 teaspoon white pepper
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1/4 teaspoon dried tarragon, crushed
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1 bay leaf
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3 tablespoons cornstarch
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1/3 cup cold water
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12 ounces process Swiss cheese slices, cut up
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1 cup shredded natural Swiss cheese
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1 cup whipping cream, half-and-half, or light cream
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Rye bread croutons
Directions
1.
In a 4-quart Dutch oven, combine chicken broth, beef brisket or franks, sauerkraut, carrot, onion, garlic, thyme, white pepper, tarragon, and bay leaf. Bring to boiling; reduce the heat. Cover and simmer for 30 minutes.
2.
Remove bay leaf. Stir together the cold water and cornstarch. Stir cornstarch mixture into soup. Return to boiling. Cook the soup for 2 minutes.
3.
Reduce heat. Stir in the Swiss cheeses until melted. Stir in cream. Heat through. Serve topped with croutons. Makes 6 to 8 main-dish servings.
Nutrition information
Calories 619, Total Fat 47 g, Saturated Fat 26 g, Cholesterol 178 mg, Sodium 2742 mg, Carbohydrate 13 g, Fiber 2 g, Protein 33 g. Daily Values: Vitamin A 83%, Vitamin C 12%, Calcium 66%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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